26 August 2009

So I admitted my cupcake fetish, now let me offer up another – pates and terrines. There is no pâté book that I do not want to own. But if I could only have one, Pates & Terrines by Edouard Lonque would be my favorite. It explains all the techniques with great clarity and in many cases, great photographs. The gamut of pates, terrines, timbales, even dim sum are well represented.

While most people think of pâtés as being made from ground bits of animals that they probably wouldn’t eat in any other form, forcemeat is not the only type of pate there is. This book gives many recipes for vegetable terrines and timbales that would make a lovely addition to any plate.

Cut the carrots into small pieces and cook in butter and broth with salt, sugar and nutmeg to taste. Purée, sieve through a strainer, beat in the eggs and cream and check seasoning. Transfer to the buttered molds and cook in a preheated 400 F oven for about 20-25 minutes.

Alas, we are not given the Herb Sauce recipe, but a nice sour cream, mayonnaise and dill would work beautifully. Feed this to your veggie friends and you will be a god.

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Cookbook Notes

Recipes come directly from the listed cookbooks. We impose no uniform standards upon them. That is why you find omelettes and omelets, cups and liters and other peculiarities in the text. And I'm a bit dyslexic, so my personal spelling can be a tad idiosyncratic on its own.

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